There’s something truly magical about desserts that don’t need an oven. If you’ve ever dreamed of a decadent, chocolatey treat without the heat or mess of baking, then no bake chocolate peanut butter cookies are about to become your new obsession. These cookies (and their fancier cousin, the no bake dream bars) prove that indulgence doesn’t have to be complicated.
They’re speedy, satisfying, and absurdly delicious. I’ve lost track of how many times excuses were made just to whip one up again, and every time, I wonder how something so simple can be so amazing.
1. Why No Bake Desserts Are Game Changers
The greatest thing about no bake cookies is that they don’t need the oven to be perfect when summer temperatures make baking a no go. Seriously, though, chocolate and peanut butter cravings have no regard for a season. These cookies quell the craving year round.
Brown Sugar Oatmeal Cookies
This straightforward recipe yields classic brown sugar oatmeal cookies that are delightfully dark and chewy. Requiring minimal time, it guides you through creaming butter and sugar, incorporating eggs and dry ingredients, and mixing in oats, culminating in a batch of comforting, easy-to-make treats perfect for any occasion.
Equipment
- 1 Electric Mixer Or a hand mixer
- 2 Mixing Bowls One large for wet ingredients, one medium for dry
- 2 Baking Sheets For baking multiple batches
- 1 Cookie Scoop For consistent cookie size, or a regular spoon
- 1 Rubber Spatula For scraping bowls
Ingredients
Main
- 2 cups packed dark brown sugar
- 1 cup 2 sticks salted butter, softened
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups old-fashioned oats
Instructions
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.
- Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.
- Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you’d like a crispier cookie, just cook a little longer!
- Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving.
Notes
Ensure your butter is truly softened to room temperature for optimal creaming with the brown sugar; this creates the necessary aeration for a tender cookie. Avoid overmixing the dough once the flour and oats are added, as this can develop the gluten too much, leading to a tougher cookie. Mix only until just combined. For a chewier cookie, pull them from the oven right when the edges are golden but the centers still look slightly soft. If you prefer a crispier texture, extend baking by 1-2 minutes. Consider adding a pinch of flaky sea salt on top before baking to enhance the deep brown sugar notes, or introduce mix-ins like chocolate chips or chopped nuts for added texture and flavor.
Contrasted with desserts such as banana splits or icebox cakes, no bake peanut butter cookies provide a rather unique form of pleasure: the inimitable union of chocolate and peanut butter. They’re the epitome of unrefined comfort food.
And yeah they’re that amazing. Peanut butter and chocolate is amazing in itself, and when you toss “no oven, no mixer, no mess” into the mix, it’s a dessert that you’ll be repeatedly placing on repeat.
2. Simple at its Best: Just 8 Ingredients
One of the many reasons that everyone likes these cookies so much is that they are easy to have. All you need to have on hand are eight everyday ingredients butter, sugar, milk, cocoa powder, peanut butter, vanilla extract, salt, and oats. No specialties, no specialty grocery store runs.
Indoor S’mores
When our restaurant Tru won its first 4-star review, my partners and I thanked the staff with a “staff meal” of caviar, champagne and foie gras. So when the second 4-star review came in, we were stuck for a way to celebrate! We decided to go the other extreme, with a feast of the best bratwurst (a Chicago classic), beer and s’mores. I think we got even more respect for the second meal than we did for the first. It takes nerve for 4-star chefs to serve s’mores! My dear friend Karen reintroduced me to the molten, aromatic pleasures of this childhood treat. Just combine three bite-size ingredients — graham crackers, milk chocolate and marshmallow — and apply heat. Add your own summer camp memories and serve immediately.
Equipment
- 1 Cookie sheet Non-stick recommended
- 1 Oven
- 1 Kitchen Scissors For snipping marshmallows
Ingredients
Main
- 32 miniature graham crackers or 8 regular size graham crackers broken in 1/2
- 2 milk chocolate bars the kind that can be broken into squares
- 8 marshmallows
Instructions
- Preheat the oven to 400 degrees F.
- Lay 1/2 of the graham crackers on a cookie sheet. Top with chocolate pieces to cover. Use kitchen scissors to snip the marshmallows in 1/2 horizontally if using miniature crackers and place 1/2 a marshmallow on top of each graham cracker. If using regular size crackers use a whole marshmallow.
- Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.
Notes
For perfect indoor s’mores, closely monitor the marshmallows during baking; they can go from golden to burnt in seconds. A high-quality milk chocolate will melt more smoothly and offer a richer flavor. Serve immediately to capture the ideal molten chocolate and soft marshmallow texture. For an elevated touch, consider adding a tiny sprinkle of flaky sea salt on the chocolate before baking, or experimenting with different chocolate varieties like dark chocolate or even a hint of peanut butter. Ensure proper supervision, especially with children, as hot, melted marshmallow can be very sticky and cause burns.
Best of all, they’re ready in under 30 minutes. Boil, stir, and spoon. Done. No oven preheating needed, no gadgetry, and minimal clean up. For new bakers, it’s a confidence building start to baking (without the baking). For experienced cooks, it’s the quickest answer to rectify a dessert when the oven is already in use.
The flavor closes the deal. They straddle the line between gooey and chew perfectly, thanks to oats that provide weight without overwhelming the cookies. They’re all rich, nutty, and cannot-be-resisted chocolatey.
3. Nostalgia Meets Everyday Comfort
They’re not recipes they’re memories. For all of us, no bake oatmeal cookies were the first “real” dessert we ever learned as children. I did them when I was a kid, and my husband remembers making them with his siblings so many times that he could do it in his sleep.
Snowball Cookies
These delightful snowball cookies are a classic buttery treat, perfect for holidays or any occasion. Made with simple ingredients like softened butter, icing sugar, flour, and ground almonds, they offer a delicate, melt-in-your-mouth texture. Once baked to a light golden hue, they are generously coated in extra icing sugar, resembling little snowballs. This recipe yields a subtly sweet, nutty cookie that’s both easy to prepare and wonderfully satisfying.
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer (Hand or Stand Mixer)
- 1 Baking Sheet
- 1 Sieve For dusting icing sugar
- 1 Spatula or Rubber Scraper
Ingredients
Main
- 150 g Plain flour
- 120 g Butter softened
- 50 g Icing sugar
- a pinch of salt
- ½ tsp Vanilla extract
- 50 g Ground almonds
Instructions
- Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and 50g of icing sugar until the mixture is light and fluffy.
- Stir in the vanilla extract and a pinch of salt until well combined.
- Gradually add the plain flour and ground almonds to the butter mixture, mixing on low speed or by hand until a cohesive dough forms. Be careful not to overmix.
- Take small portions of the dough (about 15-20g each) and roll them into uniform, bite-sized balls (approximately 1-inch in diameter).
- Place the cookie balls onto the prepared baking sheet, ensuring there is a small space between each cookie.
- Bake for 15-20 minutes, or until the edges are very lightly golden and the cookies are set but still appear pale.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up slightly.
- While still warm but cool enough to handle, gently roll the cookies in a generous amount of fresh icing sugar until completely coated.
- Transfer the coated cookies to a wire rack to cool completely, then roll them in icing sugar a second time for a denser, more pronounced ‘snowball’ effect.
Notes
Achieving the perfect texture for these snowball cookies hinges on the butter’s consistency; ensure it’s truly softened, not melted, to cream effectively with the icing sugar. Overworking the dough after adding flour can develop gluten, resulting in tougher cookies, so mix just until combined. For an optimal ‘snowball’ appearance, dust the warm cookies generously with icing sugar right after baking, and then again once they are completely cool. This double coating creates that characteristic powdery finish and enhances their delicate sweetness. Consider toasting the ground almonds lightly before adding them for a deeper, nuttier flavor profile.
This isn’t a trendy internet recipe it’s an old family classic that deserves a permanent comeback. And in my kitchen, it has. Out of all the cookie recipes I’ve ever made, this one is the most repeated. It’s reliable, flexible, and so simple that it almost feels unfair.
4. Breaking Down the Ingredients
Here’s why the ingredient list is genius in its simplicity:
- Butter – Adds richness and keeps the sugar from getting too hard.
- Sugar – Sweetness and structure.
- Milk – Specially needed moisture and creaminess.
- Cocoa Powder – Intense chocolate flavor and binds the mix together.
- Peanut Butter – Rich, creamy, and the best complement to cocoa.
- Vanilla Extract – Adds warmth and depth.
- Salt – Balances and sharpens the flavors.
- Oats – The base that adds body, chewiness, and structure.
Quick oats yield a more tender cookie, whereas rolled oats provide a grainier bite. Others actually grind rolled oats in a food processor to achieve that magic in between.
Peanut Butter-Chocolate No-Bake Cookies
These simple drop cookies give your oven a break: they start on the stovetop – where all the ingredients are mixed – and then finish and set in the fridge. They are also perfect for making with kids: all of the ingredients are pantry staples, clean-up is easy and there are no raw eggs. If your household has allergy concerns, then swap the peanut butter out with your favorite smooth nut or seed butter like almond, cashew or sunflower butter. Refrigerate the cookies in an airtight container and have chilled treats for after school or as special snacks. This recipe also makes a generous amount of cookies (5 dozen!) so keep it in mind the next time you need a giftable sweet.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper or Wax Paper
- 1 Medium Saucepan Heavy-bottomed for even heat
- 1 Heat-Resistant Spatula or Wooden Spoon For stirring and combining
- 1 Teaspoon For accurate portioning
Ingredients
Main
- 2 cups sugar
- 1/2 cup milk
- 1 stick 8 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- Large pinch kosher salt
Instructions
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Notes
The 1-minute boil time is critical for the cookies’ final texture. Boiling too short will result in soft, sticky cookies that don’t set, while over-boiling can make them dry and crumbly. Ensure you use old-fashioned rolled oats, not quick-cooking or instant, as they provide the necessary chew and structure. Allow the cookies to cool sufficiently at room temperature before refrigeration to prevent condensation and ensure proper setting. For enhanced flavor, a small pinch of flaky sea salt sprinkled over the cookies just after dropping them can beautifully contrast and elevate the sweetness and the chocolate-peanut butter notes. If substituting peanut butter, ensure the alternative nut/seed butter is smooth to maintain the desired texture.
It’s also about the ratios versus using more of one ingredient than the other. A little more cocoa, a little less sugar, just enough peanut butter it’s all about balance that makes the difference between “good” and “wow.”
5. The Science Behind Perfect No Bake Cookies
Always ask yourself why these cookies cook without cooking. The key is the boiling step.
When you melt together the sugar, butter, milk, and cocoa, you should take the mixture to a hard rolling boil for exactly one minute. That precise time allows the sugar to melt and start crystallizing enough to firm the shape of the cookies with no grittiness. Some cooks use a thermometer and shoot for 235°F (soft ball stage).
No-Bake Dessert with Chocolate, Gingersnap and Peanut Butter Filled DelightFulls
[DRAFT]
Equipment
- 1 8-inch Square Baking Dish
- 1 Electric Mixer (stand or hand)
- 2 Medium Mixing Bowls
- 1 Whisk
- 1 Food Processor (for crushing cookies)
Ingredients
Main
- 1 cup crushed gingersnap cookies about 18 cookies
- 4 tablespoons butter melted
- 1 pkg. 8 oz. 1/3 less fat cream cheese (Neufchatel), at room temperature
- 3/4 cup reduced fat or regular creamy peanut butter
- 1 cup powdered sugar
- 1 container 8 oz. frozen light whipped topping, thawed, divided
- 1 1/2 cups 9-oz. pkg. NESTLÉ® TOLL HOUSE® DelightFulls Peanut Butter Filled Morsels, divided
- 1 cup 1% milk
- 1 pkg. 3.9 oz. chocolate instant pudding and pie filling mix
- 6 gingersnap cookies coarsely chopped
Instructions
- COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish. BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with ¾ cup of DelightFulls morsels. WHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining ¾ cup DelightFulls morsels. Cover loosely with plastic wrap. REFRIGERATE for at least 2 hours before serving. Best when served within 1 day.
Notes
Ensure cream cheese is at true room temperature for optimal smoothness in the peanut butter layer, preventing lumps. When incorporating whipped topping into both the peanut butter and pudding mixtures, fold gently to maintain airiness and light texture; overmixing can deflate the topping. For the gingersnap crust, ensure cookies are finely crushed for a cohesive base. The full 2-hour minimum chilling time is crucial for the dessert to set properly, allowing for clean slices and a stable presentation. For an elevated touch, consider a sprinkle of flaky sea salt on top to balance the sweetness.
Then it’s timing. Put in the peanut butter, vanilla, and oats right after removing the pan from the heat. Let the mixture stand for 4–5 minutes to allow the oats to soak up the liquid before scooping. This avoids crumbly cookies and gets that chewy, fudgy texture.
6. Step by Step Guide to Classic No Bake Cookies
Here’s how to do it like a pro:
- Prep: Line cookie sheets with silicone mats or parchment. Measure ingredients ahead of time the mixture dries fast.
- Cook: Put sugar, butter, milk, and cocoa in a saucepan. Bring to rolling boil, cook exactly one minute without stirring.
- Mix: Take out of heat. Beat in peanut butter and vanilla until creamy. Blend in oats and stir to coat.
- Cool briefly: Let mixture sit for some 4–5 minutes so that it thickens slightly.
- Shape: Spoon onto parchment paper, leaving a little room in between. Press down slightly if you like.
- Set: Chill for 30–60 minutes until firm.
Peanut Butter Blossoms
These ‘World’s Easiest’ Peanut Butter Blossoms are a classic, delightful cookie featuring a soft, chewy peanut butter base crowned with a milk chocolate candy kiss. Requiring minimal ingredients and straightforward steps, they are perfect for novice bakers or anyone seeking a quick, comforting treat. Ideal for parties or a sweet everyday indulgence, these cookies offer a harmonious blend of salty peanut and sweet chocolate.
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer Or a sturdy whisk/spoon
- 2 Baking Sheets With parchment paper
- 1 Measuring Cups For dry ingredients
- 1 Wire Rack For cooling cookies
Ingredients
Main
- 1 3/4 cups white sugar
- 1 18 ounce jar smooth peanut butter
- 2 eggs
- 36 milk chocolate candy kisses such as Hershey’s Kisses®, unwrapped
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, using an electric mixer or sturdy whisk, cream together the white sugar and smooth peanut butter until well combined and light.
- Beat in the eggs, one at a time, mixing until fully incorporated and the dough is smooth and uniform.
- Roll the dough into 1-inch balls. For a classic appearance and added texture, you may roll each ball in granulated sugar before placing.
- Place the rolled dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until the edges are lightly golden and the centers are just set.
- Immediately upon removing from the oven, gently press one unwrapped milk chocolate candy kiss into the center of each warm cookie.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Achieving the perfect Peanut Butter Blossom hinges on precise baking. Avoid overbaking; the cookies should be set around the edges but still appear slightly soft in the center when removed from the oven. This ensures a wonderfully chewy texture. For best results, use a conventional smooth peanut butter rather than natural varieties, as the oil content in natural types can alter the cookie’s consistency. Press the chocolate kisses gently into the warm cookies immediately after baking. If the cookies cool too much, the kisses won’t adhere properly. For enhanced presentation and a slight textural contrast, consider rolling the dough balls in granulated sugar before baking. Always allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to prevent breakage.
You’re done you have stunningly portioned, need to have cookies.
7. Taking It Up a Notch: No Bake Dream Bars
Where the cookies are the instant Band Aid, dream bars are the sophisticated upgrade. Panache layers turn these bar party brawlers and better than chocolate peanut butter dreams.
Peanut butter chocolate chip power balls
This no-bake recipe creates delicious and wholesome peanut butter chocolate chip power balls. Combining quick oats, creamy peanut butter, honey, chocolate chips, and almonds, these easy-to-make treats are perfect for a quick energy boost or a healthy snack. They require minimal equipment and come together in minutes, then simply chill to firm up.
Equipment
- 1 Large Mixing Bowl
- 1 Set of Measuring Cups and Spoons
- 1 Sturdy Spatula or Spoon For thorough mixing of dense ingredients
- 1 Small Cookie Scoop or Tablespoon For uniform portioning
- 1 Baking Sheet with Parchment Paper For chilling without sticking
Ingredients
Main
- 2.0 serving Aldi’s Millville Quick Oats 1/2 cup dry = 1 cup cooked
- 4.0 tbsp JIF creamy peanut butter
- 0.25 cup Honey
- 4.0 tbsp Chocolate chips Hershey’s milk chocolate
- 1.0 tsp Vanilla Extract
- 1.0 oz 22 whole kernels Almonds, dry roasted (salt added)
Instructions
- Gather all your ingredients and necessary kitchen equipment, ensuring peanut butter is at room temperature for easier blending.
- In a large mixing bowl, combine the creamy peanut butter, honey, and vanilla extract. Stir vigorously until thoroughly blended and smooth.
- Add the quick oats, chocolate chips, and dry roasted almonds to the wet mixture in the bowl.
- Using a sturdy spatula or spoon, mix all the ingredients thoroughly until a cohesive and firm dough forms. Ensure all dry ingredients are fully incorporated.
- If the mixture appears too dry or crumbly, add a tiny bit more honey or peanut butter. If too sticky, add a tablespoon of oats until the desired consistency is achieved.
- Using a small cookie scoop or a tablespoon, scoop out portions of the mixture and roll them between your palms to form uniform, compact balls.
- Place the formed power balls onto a baking sheet lined with parchment paper, ensuring they don’t touch.
- Refrigerate the power balls for at least 30 minutes to allow them to firm up completely.
- Once chilled and firm, transfer the power balls into an airtight container.
- Store the power balls in the refrigerator for up to two weeks, or freeze them for longer storage up to a month.
Notes
For optimal texture, ensure your peanut butter is at room temperature for easier mixing. If the mixture is too crumbly, add a tiny bit more honey or peanut butter. If it’s too sticky, incorporate a tablespoon more of oats at a time until it’s pliable. Chilling is crucial for these balls to hold their shape and firm up properly, improving both texture and handling. Consider toasting the almonds lightly before adding for an enhanced nutty flavor. These power balls are highly customizable; try adding a pinch of salt to balance the sweetness, or swap out chocolate chips for dried fruit or a different nut.
The layers are:
- Oreo Crust – Cookies crushed with butter, pressed tightly into a pan.
- Chocolate Pudding – Slightly less milk, stiffer consistency.
- Peanut Butter Cheesecake Layer – Cream cheese, powdered sugar, and creamy peanut butter whipped up with whipping cream.
- Whipped Cream Top – Light and fluffy and ideal for finishing touches.
Refrigerate after layering at least 4 hours (or overnight). To serve, drizzle with peanut butter and top with chocolate curls for an added flourish.
8. Customization & Troubleshooting
These recipes are infinitely adaptable:
- Nut free alternative: Replace peanut butter with sunflower seed butter or Biscoff spread.
- Flavor replacements: Replace with almond butter, Nutella, or mix-ins like mini marshmallows, M&Ms, or toffee bits.
- Diet friendly variations: Use gluten free oats, plant based butter, and non-dairy milk for vegan alternatives.
- Problem most often encountered: “Why will my cookies not set?” Most times, it is too low a boil. Ensure you achieve a rolling boil during the setting period. Chill them longer if they are overly soft. If they’re too crumbly, chances are you overbaked the foundation.
9. Storage & Serving
No bake cookies must be refrigerated. Cookies should be stored in a dry, airtight container, with each layer separated by parchment paper. They’ll last a week in the fridge.
Want to store them longer? Freeze for two months. Just thaw slightly before serving, and they’ll be just as delicious.
Banana Nut Muffins
This recipe yields moist, flavorful banana nut muffins. It combines overripe bananas with brown sugar, butter, and pecans, baked until golden. The method emphasizes proper mixing techniques to ensure a tender crumb and rich taste, perfect for breakfast or a snack.
Equipment
- 2 Muffin Tins
- 1 Large Mixing Bowl
- 1 Small Bowl
- 1 Electric Mixer with wire whisk attachment
- 1 Rubber Spatula
Ingredients
Main
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- 3/4 cup 1 1/2 sticks unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Notes
For optimal flavor and moisture, always use very overripe bananas with plenty of brown spots; their sweetness and aroma are crucial. When combining wet and dry ingredients, mix just until incorporated to avoid tough muffins. Overmixing develops gluten, leading to a dense texture. Ensure your melted butter is cooled before adding to the eggs, preventing them from scrambling. Gently folding in the mashed bananas and nuts helps maintain their texture and distribution. Do not overfill muffin cups to prevent overflow and ensure even baking.
They’re great on hot summer days when you feel like something cold, or during holidays when oven space is a premium. Whether it’s your school events, cookie exchanges, or impromptu weeknight desire, they’re always game for the task.
10. A Sweet Conclusion
Ultimately, no bake chocolate peanut butter cookies and dream bars are nothing more than recipes. They’re convenience, comfort, and nostalgia in a box. They’re fast enough for a Tuesday treat, show stopper enough for a party, and versatile enough for every diet and occasion.
Snickers Candy Bar Brownie Bites recipes
This quick and easy recipe transforms a classic box brownie mix into delightful Snickers Candy Bar Brownie Bites. By simply combining the mix with oil, water, eggs, and mini Snickers bars, you can bake up moist, chocolatey treats with a surprise chewy caramel and nougat center. Perfect for a quick dessert or snack.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or Spatula
- 1 12-cup Muffin Tin
- 12 Paper Muffin Liners
- 1 Set of Measuring Cups
Ingredients
Main
- 1 box 18.4 ounce Pillsbury Brownie mix
- â…” cup canola oil
- ¼ cup water
- 2 eggs
- 12 mini Snickers candy bars
Instructions
- Preheat your oven to the temperature specified on the brownie mix package, typically around 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the brownie mix, canola oil, water, and eggs.
- Stir the ingredients together until just combined. Be careful not to overmix, as this can lead to dry brownies.
- Evenly distribute the brownie batter among the 12 prepared muffin cups, filling each approximately two-thirds full.
- Gently press one mini Snickers candy bar into the center of each brownie bite, ensuring it’s mostly submerged in the batter.
- Bake for the duration suggested on the brownie mix package for ‘cupcakes’ or ‘muffin tins’, typically 18-22 minutes, or until a toothpick inserted into the center (avoiding the candy bar) comes out with moist crumbs.
- Remove the muffin tin from the oven and let the brownie bites cool in the pan for 5-10 minutes.
- Carefully transfer the cooled brownie bites to a wire rack to cool completely before serving.
- Enjoy these delightful Snickers-infused brownie treats!
Notes
For a richer chocolate flavor, consider adding a teaspoon of espresso powder to the brownie mix. To prevent the Snickers from completely melting and losing their structure, ensure they are well-chilled before adding them. Alternatively, you can partially bake the brownies for 5-7 minutes, then gently press in the chilled Snickers before returning to the oven to finish baking. This ensures the candy remains distinct while softening nicely. Be careful not to overmix the batter; mix just until ingredients are combined for a fudgier texture. A light sprinkle of flaky sea salt on the warm brownies can wonderfully balance the sweetness.
When you bite into it, you’ll be looking around for reasons to make another batch and, really, that’s one of the best “problems” you might ever have.
